Monday, December 17, 2012

Thai Inspired Chicken Noodle Soup

This is deliciously soothing on a cold winters day. The soup is an explosion of flavours- sourness from chilli dipped vinegar, sweetness from a sprinkle of sugar, acidic from the lime juice and hot from the chilli flakes- coupled with the fragrance of lemongrass and kaffir lime leaves from the broth. I made this on my slow cooker but you can do the same with a pot.

1 whole chicken with bones intact
3 carrots chopped
8 kaffir lime leaves
5 cloves garlic
1 cm piece of ginger sliced
1 lemongrass sliced (just use the end part and discard the stalk)
salt to taste

1. Cook chicken with the above ingredients- I slow cooked for more than a day or you can choose to simmer in a pot for half a day.

Noodles: I used rice vermicelli which I soaked in hot water until softened and then ran cold water through it before draining and setting aside.
I also soaked beansprouts in the hot water together with the noodles.

red chilli padi sliced up with 5 tbs of white vinegar
1 tsp sugar
1 tsp lime juice
1 tsp fish sauce
1 tsp light soya sauce
1/2 tsp chilli flakes

1. Assemble by placing noodles and beansprouts at the bottom of the bowl.
2. Top with the hot chicken broth.
3. Garnish with condiments.

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